Instant pot teriyaki chicken thighs with bottled sauce

Q: Can you use marinade in a pressure cooker?

If you havent marinaded ahead, simply add the marinade ingredients to the Instant Pot. Then add the thawed chicken breasts and proceed as directed above with the 8 minute cooking time for thawed. To cook frozen un-marinaded chicken breasts, place the marinade ingredients into the Instant Pot along with 1/2 cup water.

Table of Contents Show

Can you use teriyaki sauce as a marinade?
Can you use marinade in a pressure cooker?
How do you make teriyaki bottles better?
How do you use teriyaki sauce?

This 5 ingredient recipe (not counting water) will be one of the easiest Instant Pot recipes you’ll find-and one of the yummiest! Serve it with rice because it’s saucy!

Votes: 10
Rating: 4.4

Rate this recipe!

Ingredients

1 tablespoon vegetable oil olive oil or ghee
4 chicken thighs large boneless skinless
1 1/2 cups Water divided
1 cup sesame Teriyaki wok sauce divided I used Aldi brand and Soy Vay
1 1/2 tablespoon cornstarch + 1 tablespoons water
Garnish: sliced green onions 0ptional

Ingredients

1 tablespoon vegetable oil olive oil or ghee
4 chicken thighs large boneless skinless
1 1/2 cups Water divided
1 cup sesame Teriyaki wok sauce divided I used Aldi brand and Soy Vay
1 1/2 tablespoon cornstarch + 1 tablespoons water
Garnish: sliced green onions 0ptional

Votes: 10
Rating: 4.4

Rate this recipe!

Instructions

Push the “Sauté “ button on a 6 or 8 quart Instant Pot multi-function pressure cooker. After 3 minutes, the pot should be very hot. Add the oil and wait 1 minute until the oil is very hot. Add the chicken thigh (rolled up, not flat) and cook about 4 minutes on each side or until browned.
Remove the chicken breasts to a plate (I use paper for less clean up). Add 1/4 cup water to the pot and scrape the browned bits from the bottom of the pan with a wooden spoon. This is called de glazing the pan. There is so much flavor in this mixture!
Return the chicken thighs back to the pot and add the remaining 1 1/2 cups water and the teriyaki marinade.
Place the lid on the Instant Pot and turn to seal. Make sure the silicone ring is in place inside the lid before sealing. Turn the pressure valve to “sealing” not “venting”.
Push the button “Pressure Cook”. Some models say “Manual”. Push the +/- button until the number reaches 8. (It will cook for 8 minutes.) It will take about 8 minutes to come up to pressure, then the IP (Instant Pot) will beep and start counting down from 8 minutes. After 8 minutes, it will beep again. At this point, you can push the pressure valve to Venting for quick release, or, let it release pressure naturally-which means do nothing at this time. It will take about 12 minutes for the pressure pin to drop letting you know you can open the lid. If you have very large chicken thighs, the natural release is a good idea but I didn't notice much difference. The thighs were tender with both methods.
Remove the chicken thighs to a serving plate or place on top of cooked rice.
Push “Sautee” button again. Stir together cornstarch and 1 tablespoon water in a custard cup. When the sauce mixture is bubbly, pour the cornstarch mixture into the liquid chicken mixture and immediately stir until slightly thickened-about 30 seconds.
Pour the teriyaki sauce over the chicken thighs. Garnish with green onions, if desired.

Recipe Notes

If you use bone-in chicken thighs, add 2 minutes on pressure cook time. Note: Soy Vay brand teriyaki sauce is concentrated so a little goes a long way. Other brands can easily be substituted. I love the flavor and it has tons of sesame seeds. I found it at Publix. Aldi has a Sesame Teriyaki that is equally yummy.

Kathleen Phillips

Hi! I’m Kathleen Royal Phillips. I’m a food stylist, cookbook author, mom and maker of shortcut recipes loving life in a charming town called Gardendale, Alabama with my husband and two teenage children. I love to cook and laugh…not necessarily in that order. Why Grits and Gouda? I’m Southern with a pinch of gourmet and a dash of healthy and frugal…and so are my recipes. Most of my recipes on the have shortcuts in them but I also love to bake from scratch and make jams and pickles, but I also have a busy schedule-don’t we all! Instagram: gritsandgouda https://www.instagram.com/gritsandgouda/ Facebook: @gritsandgouda https://www.facebook.com/gritsandgouda/ Pinterest: Grits and Gouda https://www.pinterest.com/gritsandgouda/ Twitter: https://twitter.com/Kathlee24411362

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Can you use teriyaki sauce as a marinade?

You can use it as a marinade, stir-fry sauce or glaze for meats and seafood. Think teriyaki chicken, salmon, and shrimp! The sauce keeps in the refrigerator for weeks! Make one batch today and have delicious teriyaki sauce on hand for dinner another day.

Can you use marinade in a pressure cooker?

If you haven't marinaded ahead, simply add the marinade ingredients to the Instant Pot. Then add the thawed chicken breasts and proceed as directed above with the 8 minute cooking time for thawed. To cook frozen un-marinaded chicken breasts, place the marinade ingredients into the Instant Pot along with 1/2 cup water.

How do you make teriyaki bottles better?

I would sweeten Kikkoman teriyaki sauce with brown sugar, honey or plain white sugar. I know Kikkoman teriyaki to be fairly bland, so I would also add some dried ginger, a little garlic powder, and a shot of mirin or dry sherry as well. Try using pineapple juice.

How do you use teriyaki sauce?

It is so easy to use. Simply pour half a bottle over your chosen meat, poultry, fish or vegetables – and leave for just half an hour to marinate before cooking. This aromatic mix of Kikkoman's famed naturally brewed soy sauce, plus wine and spices, adds flavour right through the food.